CBD. Located in a historic 19th century building, this restaurant's interior ­ exposed brick walls, checkered tablecloths, wrought iron fixtures ­ exemplifies casual elegance. The real draw, however, is the traditional Cajun cooking, highlighted by specialties such as chicken fried steak, crawfish étouffée, jambalaya, catfish, turtle soup and soft-shell crab. Closed weekends.

RIVERBEND. This is Cajun cooking at its best. Brigtsen's chef, Frank Brigtsen, is known as one of the finest in the region and the culinary entrees he creates are divine. Whether it's the roast duck or blackened tuna ­ all are guaranteed to leave you wanting more.

FRENCH QUARTER. Small and tight, Coop's probably doesn't find itself on most travelers' agendas, and to be quite honest, that's a crying shame. Indeed, the well-worn surfaces and aged brick have a secret they're willing to share with those who venture in from the street. Unpolished, seductive, and some might say even a touch dingy, Coop's is as N'awlins as can be. Staples like shrimp Creole, Cajun-fried chicken, fried oysters and jambalaya are always good bets for lunch, sure, but if you really want to experience the place, come late and order the Taste Plate, which features the items above along with scrumptious portions of seafood gumbo and red beans & rice with sausage.

UPTOWN. A tiny room bustling with hungry diners, this neighborhood joint has been serving irresistible po-boys since the 1920s. A collection of vintage décor ranging from old Tabasco bottles filled with toothpicks, beer cans, newspapers and photos hints at the establishment's age. Nonetheless, few get tired of the tried and true menu, which offers scrumptious fillings such as pepper wiener and chili, fried shrimp, catfish, turkey, and sweet barbecue, all served on a hearty French bread, and hopefully, complemented by a cold beer.

WAREHOUSE DISTRICT. In an up-and-coming area of New Orleans, this is Emeril Lagasse's 10-year old restaurant. He has since opened the fabulous NOLA as well as others in New Orleans and in other US cities. Known for his now-famous TV cooking show, Emeril and the menu options do not disappoint those coming to try his famous dishes. American meals with a Creole touch are served by great wait-staff. Avoid the late 10:30pm seating ­ main items are sometimes sold out.